1 ½ cups good bottled salsa

1 medium red bell pepper, diced into 1" pieces

1 medium green bell pepper, diced into 1" pieces

1 medium yellow or orange bell pepper, diced into 1" pieces

1 jalapeno pepper, minced finely

1 (15 oz) can prepared white hominy*, drained

1 tablespoon chili powder

1 teaspoon ground cumin

1 (12 oz./375 g) package of chicken sausages with habanero chiles and tequila (such as Freybe's chicken and turkey sausages with 7 g of fat or less)

1/2 cup water

1 - 2 shots of Tobasco pepper sauce

Toppings:

1/2 cup chopped fresh cilantro

1/2 cup sliced green onions

1/4 cup low-or-no fat sour cream

This was originally a slow-cooker recipe, where you dump everything into the slow cooker (except the toppings) and cook on low for 8 hours.  I've adapted it for a quick stovetop preparation.

Slice sausages into quarters, lengthwise, and dice so that you have little quarter-circle chunks.  Place in a large, non-stick skillet and begin to sautee them while you chop up the peppers.  Stir the sausage chunks a little, sauteeing for about 5 minutes until they just start to get a little colour.  Add the salsa, the peppers, and the drained hominy (you can substitute large-kernal frozen corn, if you can't find hominy) and stir well.  Add the chili powder and cumin, the Tobasco sauce and the water, and bring to a simmer.  Continue to simmer for 20 minutes, stirring occasionally.  While the chili is simmering, steam some plain rice to serve as a foundation under the chili.  Taste the chili as it simmers, and correct the seasoning as needed.  If your salsa was a bit weak, you may want to add more pepper sauce or chili powder.  You probably will not need to add additional salt.

Serve the chili over rice and top as desired with the cilantro, onion and sour cream.  For extra spice, stir a tablespoon of a fiery hot sauce into the sour cream.

To make tortilla crackers, cut flour tortillas into wedges.  Spritz with a little oil or cooking spray, and place under the broiler for a couple of minutes (until golden) on each side.  Allow a couple of minutes after they are done for them to crisp up - they'll be quite soft when they first come out from the broiler.

* I buy canned hominy at South China Seas Trading Co. at the Granville Island Public Market.